For quite a few years we were a take-it-or-leave-it, corn-on-the-cob family.  That was the case until we discovered the wondrous flavor of grilled corn.  Now we are corn-on-the-cob obsessed.   

We particularly love our grilled corn-on-the-cob slathered with Chili-lime Butter.  Oh, yeah!  That's some good food.

Southwest Shrimp with Grilled Corn and Black Bean Salad

Grilled Southwest Shrimp with Grilled Corn and Black Bean Salad

Today's recipe uses our favorite grilled corn in a black bean salad served with skewers of Southwest grilled shrimp.  The Grilled Corn and Black Bean Salad can be made ahead of time and refrigerated. This is a perfect way to use any leftover grilled corn you might have.

The Southwest Grilled Shrimp takes only minutes to prepare, making this Southwest Shrimp with Grilled Corn and Black Bean Salad a perfect summer dinner.  It's easy, flavorful, and perfect for eating on the deck.

Grilled Corn and Black Bean Salad

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Grilled Corn and Black Bean Salad Ingredients

For the Salad:

• 2 1/2 cups grilled corn kernels
• 1 cup grape tomatoes, cut into quarters
• 1 cup chopped red onion
• 1 cup chopped red bell pepper
• 1/4 cup chopped fresh cilantro
• 1 jalapeno pepper, seeded and chopped
• 1 can black beans, rinsed and drained

For the Dressing:

• 1 lime, juiced (about 1/2 cup)
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin

Directions
Place all of the salad ingredients together in a bowl.  Toss well to combine.

The Colorful Ingredients

Make the dressing by mixing together the ingredients in a small bowl and whisking to combine.  Pour the dressing over the salad, mixing well to be sure the dressing is distributed throughout the salad.  Refrigerate the salad for at least one hour to allow the flavors to combine.

Two Easy Steps

Southwest Grilled Shrimp

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• 8-10 shrimp (21-25 per pound size) per adult, shelled and deveined
• extra virgin olive oil
• Southwest seasoning
• Juice of 1/2 lime

Directions
Thaw the shrimp and remove the shells.  Buy them already deveined and the tedious work will be done for you.  If using wooden skewers, soak the skewers in warm water for at least 30 minutes before grilling.  That will help them to keep from burning on the grill.

While your grill is heating, pour extra virgin olive oil over the shrimp, coating well.  Sprinkle generously with the Southwest seasoning, using your hands to make sure each shrimp is well coated. 

Squeeze the juice of 1/2 lime over the shrimp, tossing to distribute.  Set aside until ready to grill, but not for more than 15 minutes.

Be Generous with the Southwest Seasoning

Grill the shrimp for 2-3 minutes on each side, until the shrimp are pink.  Don't overcook the shrimp because it will quickly move from perfectly delicious to dreadfully tough.

Serve each person with one or two skewers of shrimp along with a generous helping of Grilled Corn and Black Bean Salad.

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Enjoy!